Tuck slabs of feta on a bed of Castelvetranos and citrus and bake until gooey for a satisfying appetizer that comes together in a snap. Grab some flatbread and dig in while it’s hot!
Contains: wheat, soy.
What You Get
Artisan flatbread x2
What You'll Need
Chile flakes (optional)
Salt and freshly ground pepper
Preheat the oven to 400°F.
Slice the citrus into thin rounds. Drain the olives. Drain the feta, pat dry with a paper towel, and slice in half.
In a small baking dish, combine the olives and 3 sprigs of rosemary, saving the rest for another use. Add the citrus and 2 tablespoons olive oil, and toss to coat. Season with a pinch of chile flakes, if you like. Nestle the feta halves into the olives and citrus. Drizzle 2 tablespoons olive oil over the feta. Transfer to the oven and roast until the feta begins to soften, about 8 minutes.
Meanwhile, remove the flatbread from its packaging and sprinkle the edges with water. Drizzle with olive oil and season with salt. Slide the flatbread directly onto an oven rack and bake until soft and warm, 5 minutes. Cut the flatbread into triangles and wrap in a towel to keep warm.
Set the oven to broil. Warm 2 tablespoons honey in the microwave for 15 seconds, or until it’s loosened up a bit. Brush the top of the feta with the honey and broil until brown and bubbly, 1 to 2 minutes. Season with a grind of pepper.
Set out a small bowl for the olive pits. Serve the feta warm, with the flatbread on the side.